Ingredients
3 tbsp extra virgin olive oil2 large plaice fillets
1/2tsp Cornish Sea Salt Flakes
1 tbsp capers in brine, drained
Finely grated zest and juice 1 lemon
50g sundried tomatoes, roughly chopped
50g black olives, pitted and halved
Flat leaf parsley, roughly chopped
Instructions
- Heat 2tbsp oil in a large non-stick frying pan, sprinkle the plaice skin with most of the salt and place skin side down in the pan. Fry for 2-3 minutes, using a fish slice to press the fish flat in the pan. Once the skin is crispy, carefully turn the fish fillets, and cook flesh side down for 2 minutes until flaky.
- Add the remaining 1tbsp oil, capers, lemon zest and juice, tomatoes, and olives, heat for 1 minute.
- Scatter with the parsley and remaining salt, serve immediately with new potatoes and green beans.
